If starting from dry rice, cook 2 cups long-grain brown rice according to the package directions (about 35-40 minutes) until tender, then let it cool to room temperature — you'll need 6 cups cooked rice total. You can also use chilled leftover rice.

While the rice cools, core and dice the Granny Smith apples, dice the red bell peppers, thinly slice the green onions, and finely chop the parsley.

In a small bowl or jar, whisk together the lemon juice, apple cider vinegar, and vegetable oil until combined.

In a large bowl, combine the cooled rice, apples, red peppers, green onions, parsley, and diced cheddar cheese.

Pour the dressing over the salad and toss well to coat evenly. Season with salt and pepper to taste.

Serve right away at room temperature, or chill for at least 30 minutes for a cooler, more refreshing salad.

Store any leftovers in an airtight container in the refrigerator.